Mint & Cardamom Sauce Recipe | Abel & Cole
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Mint & Cardamom Sauce

Rachel de Thample
Cooking time
Serves4-6 people
Vegetarians Gluten-free diets
Mint & Cardamom Sauce

Classic mint sauce with a little Lebanese twist – the perfect pairing for Easter lamb and more.

Ingredients

  • 60g fresh mint, leaves only
  • Zest and juice of 1 lime
  • 1 tbsp white wine or cider vinegar
  • Ground seeds of 5 cardamom pods
  • 1 tbsp honey
  • Sea salt
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Method

1. Whizz the chopped mint, lime zest and juice, vinegar, ground cardamom seeds and 1 tsp honey in a food processor or blender for an extra creamy dressing or finely chop the mix and muddle everything together in a pestle and mortar (or a makeshift one using a bowl and the base of a jar to crush and mix everything up).
2. Once it’s well mixed, taste and add more honey if needed. Season with a tiny pinch of salt, if needed. Store in the fridge till needed but use within 24 hours as the mint wills start to lose its vibrancy.
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